Prep 15 mins
Cook 1 hr 15 mins
Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.
- 1 whole chicken
- 12 ounces beer (1 regular size can, any type of beer )
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon sage
- 1 garlic clove
- 1⁄4 cup paprika
- 1 teaspoon kosher salt
- 1 teaspoon pepper onion salt
- 1 teaspoon pepper
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- olive oil
- Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
- Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
- Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
- In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
- Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
- Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.
Doing a beer can chicken is the only way to really enjoy a whole roaster whether you can do it on the barbecue or in the oven. I don't use a traditional beer can, I prefer to use the new style aluminum long neck cans, either 16 or 22 oz size, it gives the bird more stability, and it also comes out of the neck cavity of the bird which makes it easier to remove. I don't leave beer in the can, instead I put some tap water in the can and add seasoning to it. Also,I have found out that if you tuck the wingtips up behind the neck like you do with a turkey they will drop down to a normal posture when the bird is done. I also cut the skin between the body and the thighs when the bird is done to drain the juices out and use for this for a gravy base..Enjoy
Awesome delicious crispy-skinned chicken, and just about as good as doing it on the grill, but with set-and-forget ease. However, here's a Pro tip - DELETE THE BEER CAN. Why? 1.) If you don't eat paint chips or obsessively lick your Bud Light cans then why put a painted can inside your bird? The beer companies have disavowed this cooking method for this reason; can paint has not been USDA tested for toxicity. 2.) The half-can of beer does nothing, really. Think about it...it never reaches boiling temp inside the bird, so you don't get that "flavor-steam" you're imagining, and more importantly, 3.) Physics. Your metal can allows no beer vapors into the bird cavity; in fact any such evaporation is directed out of the top of the bird like a chimney. In fact you're putting a heat sink inside the chicken, making cook-through problematic. If anything, do this instead: Buy an inexpensive wire beer-butt chicken racks at your favorite big box or online store to stand your bird up, and then pop a nice halved onion or apple (or two); that will add flavor and unlike the impermeable metal can it will impart some moisture. If you must have the can, because beer butt, no biggie - it will still come out delicious. Can't go wrong! Now if you'll excuse me I must experiment with my whiskey-butt turkey...